Hollandaise Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

3 large egg yolks

1 tablespoon unsalted butter (chilled, for stabilizing the sauce)

3/4 cup unsalted butter (melted and warm)

Optional: 1 tablespoon lemon juice

Optional: Salt and cayenne pepper, to taste

Instructions:

1. Prepare a double boiler:

Fill a pot with 1–2 inches of water and bring it to a gentle simmer.

Place a heatproof bowl over the pot (making sure the bottom doesn’t touch the water).

2. Whisk the egg yolks:

Add the 3 egg yolks to the bowl and whisk constantly until they begin to thicken slightly (about 1–2 minutes).

3. Add chilled butter:

Add the 1 tablespoon chilled butter and continue whisking until melted and the mixture is smooth.

4. Slowly drizzle in melted butter:

While continuously whisking, slowly pour in the 3/4 cup melted butter. Add it gradually so the sauce emulsifies properly.

5. Season (optional):

Stir in 1 tablespoon lemon juice (if using) and season with salt and a pinch of cayenne pepper to taste.

6. Serve immediately:

Hollandaise sauce is best served warm over eggs Benedict, steamed asparagus, or fish.